Greens and Peach Salad

Poppy seed dressing provides a tasty addition to this peach salad – ready in 15 minutes. MORE+ LESS-

By Pillsbury Kitchens

July 2, 2010

Ingredients

1/3

cup sugar

1/2

teaspoon salt

1/2

teaspoon dry mustard

tablespoons vinegar

teaspoon finely chopped onion

1/2

cup oil

teaspoons poppy seed

teaspoons lemon juice

cups (2 medium) sliced peeled fresh peaches

cups torn leaf lettuce

cups torn fresh spinach

1/4

cup slivered almonds, toasted*

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1

In blender container or food processor bowl with metal blade, combine sugar, salt, mustard, vinegar and onion. Cover; blend until combined. With machine running, add oil in a slow, steady stream, blending until thick and smooth. Add poppy seed; blend a few seconds to mix. Refrigerate until ready to serve.
2

Sprinkle lemon juice over peach slices; reserve 1/2 cup for garnish. In large serving bowl, combine remaining peaches, lettuce and spinach; toss gently. Arrange reserved peach slices over greens mixture. Sprinkle with almonds. Serve dressing with salad.

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.
Peaches come in two basic varieties: freestone and cling. Freestone are easiest to handle when you need sliced peaches for a recipe because the pit comes out easily. Smooth-skinned nectarines can be used in place of peaches in most recipes.